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Potato Kugel
Shabbat dinner is a beloved tradition in many Jewish households, and one of the most beloved classic Ashkenazi dishes is Potato Kugel. This dish is a staple in many Jewish homes, and for good reason- it’s delicious! Potato kugel is a type of casserole made with grated potatoes and onions, and it’s often served as a side dish alongside brisket or roast chicken. The dish is simple to make, and it’s a great way to feed a crowd. In this post, we’ll share a recipe for a classic Ashkenazi Potato Kugel that is sure to be a hit at your next Shabbat dinner. So, let’s get started and learn how to make this delicious dish!
Shabbat Shalom! Ingredients
Medium sized potatoes, peeled and grated
6-8
Onion, grated
1
Eggs
2
Flour
2 Tbsp
Kosher salt
1 Tsp
Black pepper
1/4 Tsp
Vegetable oil
1/4 Cup
Instructions
Step 1
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with oil.
Step 2
In a large bowl, combine the grated potatoes and onion.
Step 3
In a separate bowl, beat the eggs and then mix in the flour, salt, and pepper.
Step 4
Add the egg mixture to the potato mixture and stir until well combined.
Step 5
Pour the mixture into the prepared baking dish and smooth out the top.
Step 6
Drizzle the vegetable oil over the top of the kugel.
Step 7
Bake the kugel in the preheated oven for 1 hour, or until the top is golden brown and crispy.
Step 8
Remove from the oven and let cool for a few minutes before slicing and serving.
Note: you can also add chopped parsley or dill into the mixture for more flavor.
Enjoy!
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